Cheese Straws with Chive & Garlic Dip

Directions:
Preheat oven to 375°F
Roll out each piece of puff pastry on a lightly floured
board 10x12 ins
Beat egg with tbls of water and brush the surface of
pastry. Sprinkle all the cheese and spices evenly over
the pastry. With rolling pin, lightly press into puff
pastry. Cut each sheet with a flour knife into approx
12 strips. Twist each strip and lay on baking sheets
lined with parchment paper.
Bake for 10 to 15 mins until lightly browned and puffed.
Turn each straw and bake for a further 2 mins. Be
careful not to burn! Cool at room temp.

Make up the Maple Leaf Spices Chive & Garlic Dip as per
instructions on packet. Dunk each others straw into the
beautiful dip!

Directions:
Place whole red peppers on a baking sheet and broil, turning several
times until skins are slightly charred and blistered. Remove to a
bowl and cover with a lid. Set aside for 20 mins to slightly cool.
Peel and scrape out the seeds. Place roasted peppers in a bowl
along with any strained juices. Reduce oven to 425°F. Place tomatoes
on a baking sheet and sprinkle with salt. Bake for 30 mins. Meanwhile
heat butter and oil in a large saucepan.. Add onion and garlic and
sauté until soft. Deglaze pan with stock. Stir in peppers and their
juice, roasted tomatoes and spices and bring to a low boil to blend
flavors. Remove from heat and puree mixture using a blender until
smooth. Add a little more stock if soup appears to thick. Return Red
Pepper soup to saucepan. Heat through. Serve with a dollop of sour
cream and a sprinkle of Maple Leaf Spices Mediterranean Medley Spice
Grinder.

Directions:
Saute onions in oil until soft then add squash, stock & rub. Simmer for around
20 - 30 minutes until the vegetables are tender. Liquidise until smooth and serve
garnished with parsley and roasted seeds.

Directions:
In a small bowl, stir together the spices. In a larger bowl, mix together the chicken,
peppers and oil. Sprinkle with the spice mixture and stir to coat. Grill over medium high
heat for 4-5 minutes then turn and cook for a further 4-5 minutes until chicken is cooked
through. Serve over couscous, garnished with chopped parsley.

Directions:
Dry fry the first three spices for 1-2 minutes then add turmeric. Grind spices
in coffee grinder or using pestle & mortar. Mix the powder with chopped chilli,
ginger, garlic and cream. Place chicken in a dish and scoop spice paste over.
Fry onion in canola oil until soft, add chicken and sauté for a few minutes more.
Finally, add coconut milk and season with salt and pepper. Simmer for 15-20 minutes
until chicken is cooked through. Serve over boiled basmati or jasmine rice garnished
with chopped cilantro.

Directions:
Preheat oven to 400 degrees F. Score the chicken and place in shallow dish. Mix the
rest of the ingredients together and pour over chicken, marinate, covered in fridge
for at least 30 minutes. Meanwhile, mix all the rest of the ingredients together for
the salsa. Place the chicken on a baking tray and cook for 25-30 minutes until cooked
through. Serve the chicken with salsa and rice.

Thai Short Ribs

Directions:
Preheat broiler and brown ribs lightly. Transfer to a 5-6 quart crockpot. Mix the
rest of the ingredients and pour over. Cover and cook until tender, 3-4 hours on
high or 6 hours on low. Transfer the ribs to a plate. Skim the fat off the sauce
and reduce on high for 5 minutes. Garnish with chopped green onions and cilantro.

Italian Fiesta Stuffed Pork Tender Loin

Directions:
Slice pork almost in half & spread open. Sprinkle Italian
Fiesta Rub all over the inside of the pork. Place the
cheese on top of the rub and close up the Pork.
Wrap the pork with the bacon strips. Wrap the pork in aluminum
foil.
Cook over the barbeque or in the oven on medium heat. Cook
until pork is cooked (approx 30 minutes depending on the
size of the pork).
Take the aluminum foil off and crisp up the bacon either on
the barbeque or under the broiler.
Slice the juicy pork wrapped in crispy bacon into 1 inch
slices & serve with gravy, baked potatoes & seasonal vegetables.

Metro Xpresso Prosciutto Beef with Caramelized Onions

Directions:
Caramelized Onions: Heat pan over high heat. Add oil & onions,
cook for 3-4 minutes until onions are tender. Reduce heat to
low, add the Metro Xpresso Rub & cook for a further 10 minutes
or until onions are caramelized.

Beef: Oven 430°F. Brush beef with oil. Sprinkle with salt and
pepper. Heat a large pan over high heat. Cook beef for 4 to 5
minutes, turning to brown all sides. Place overlapping prosciutto
pieces on a board so they are the same length as the beef,
top with onions. Place beef on 1 edge of the prosciutto and
wrap the prosciutto around the beef. Secure with string.
Place beef on a rack in a baking dish. Roast for 15 minutes.
Reduce temp to 350°F & roast for 5 minutes for rare, or until
cooked to your taste. Remove from oven, cover with tin foil
for 10 min before slicing. Serves 4.

Roast Halibut with Herb Butter

Directions:
In a small bowl, mix the butter, 1/2 tsp lemon pepper and the parsley. Cover and
refrigerate for at least 30 minutes. Preheat oven to 400 degrees. Brush fish with
1 tsp olive oil and sprinkle with 1 tbsp lemon pepper, seal in preheated fry pan in
remaining oil for 1-2 minutes each side. Immediately transfer to oven and bake until
opaque throughout when tested with knife, about 5 minutes. Transfer to serving plate
and top with one-fourth of the flavoured butter. Serve immediately, garnished with
lemon.

Directions:
Cut salmon into small squares and place in a bowl with the lemon juice,
olive oil and Maple Leaf Spices Zesty Lemon Pepper Grinder. Refrigerate
for 30 mins. Place pasta in a large saucepan of slightly salted boiling
water and cook until al dente. Heat a frying pan over medium heat. Add
olive oil extra and capers and cook for 3 minutes until crisp. Toss the
pasta and half of the parmesan and the capers and place on serving
plates. Toss the salmon with the remaining parmesan, the parsley and
Maple Leaf Spices Rainbow Peppers Grinder. Spoon over the pasta and
serve.

Directions:
Toss peach, nectarine, onion and pepper together with oil
and vinegar. Season with salt and pepper. Set aside to
marinade while preparing the salmon.

Slice salmon fillet into 4 servings. Season salmon with salt,
pepper. Rub with sugar and Spicy Thai.. Drizzle with oil.
Place skin side up on a hot barbeque. Cook 2 minutes, turn
over, cook another 2 minutes. Serve with Pico De Gallo
and grilled vegetables.

Roasted Spaghetti Squash 2 Ways

Preheat oven to 400 degrees. Brush sides of squash with oil and place face
down on a baking sheet. Roast until tender, about 45 minutes. Cool slightly
then scrape squash with a fork to remove flesh in long strands. Place in bowl
and mix in oil, Spicy Thai Rub and feta. Toss and serve immediately.

Parmesan Roasted Asparagus

Directions:
Preheat oven to 400°F
If the stalks are thick, peel the bottom half of each. Lay a single
layer on a sheet pan and drizzle with olive oil. Sprinkle with Maple
Leaf Spices Italian Fiesta Rub. Roast for 15 to 20 mins, until tender.
Sprinkle with parmesan and return to the oven for another minute.
Serve with lemon wedges.

Smokey Caribbean Roasted Potatoes

Ingredients/Directions:
Use as many potatoes as you need. Cut in half or quarters as you please.
Wash and pat dry. (Potatoes can be peeled or unpeeled ).
Drizzle olive oil over the potatoes.
Liberally sprinkle with Maple Leaf Spices - Smokey Caribbean Rub.
Place mixture in a baking tray.
Bake in a 350°F oven for approx. 40 mins. (Depends how many potatoes)
Toss roasted spicy, sticky and sensational potatoes into a beautiful bowl.
Sprinkle with chopped fresh parsley.
Ready to serve.

Try this recipe with any kind of potatoes however the small NEW POTATOES as well
as YAMS are particularly scrumptious!